Squash with Cider Glaze

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Squash with Cider Glaze

 

2 acorn squash, halved and seeded

1 1/2 cups apple cider or apple juice

1 cup water

2 tsps. balsamic vinegar

salt and freshly ground pepper, to taste

 

Preheat oven to 350 degrees. Into an ovenproof baking dish that will comfortably

hold squash, pour in enough water to reach a depth of about 1 inch. Place squash

halves cut-side down in dish. Bake 15 minutes.

Meanwhile, in a nonstick saucepan, combine cider, 1 cup water and vinegar. Bring

to a boil over high heat and, stirring occasionally, allow mixture to reduce to

about half, about 12 minutes.

Remove squash from oven and carefully turn cut-side up with tongs or

tablespoons. Using a fork, prick the interior all over. With a small brush, coat

inside of squash with some of the cider mixture. Lightly sprinkle with salt and

pepper. Return squash to oven to continue baking.

Repeat brushing on cider mixture every 10 to 15 minutes until squash is almost

fork tender, about 60 to 75 minutes, depending on oven and size of squash.

During the last minutes of baking, cook the cider mixture over high heat until

reduced to a thick, glaze-like sauce, about 5 minutes. When squash are fork

tender, remove from oven. Carefully transfer them to a serving platter or

individual plates. Brush squash with glaze, allowing a little to pool in the

bottom of each cavity. Serve immediately.

Makes 4 servings.